Moong Daal Dosa/ Split Green Gram Dosa

Diwali is just around the corner, and the,"To Do" list is stressing me out. With so much to do and so little accomplished,I hardly have the time or the inclination to cook full fledged meals.I have been brain storming for some fun ,yummy and easy eats. So I remembered my friend Hema from Haldia,she is a Marwari and used to very often for" Nashta"/snack make these dosas. I thought I will have ," Nashta/snack" for lunch today, lunch lately has been salad for me,you guessed it- Trying to shed the extra pounds. But Friday is my husband's," work from home day " and therefore an excuse for me to indulge myself *winks*. We just enjoyed our moong daal dosas with some fish fingers.

I was reminiscing our time together as neighbors in Haldia while I was preparing the dosas - Dear Hema & Pramod - This one is dedicated to you,Cheers:)!!!

Makes 4 Dosas
Ingredients:
moong daal/split Green Gram: 1 cup
salt: 1/2 tsp
Oil: 2 tbsp
medium onion & tomato chopped very fine OR salsa 2 tbsp OR green mint coriander chutney

method:
soak the moong daal for 2-3 hours. Grind it in a food processor/mixer,with some water. the consistency has to be pouring,but not thin. A good example would be pancake batter.
Add salt and 1 tbsp oil & mix well.
Take a griddle /non-stick pan and brush it with oil.
Take a ladle of batter and spread in on the griddle,I like it round-But it is totally your choice.
I had chopped onions and tomatos very fine and when the dosa was done , I spread some onions and tomatos and then folded it . You can also use salsa,or green chutney,if you do not prefer raw onions and tomatos. I had prepared fish fingers to eat with dosas.So this was fine for me.

Note: I cook it on high flame for first couple minutes and then reduce the flame and keep it on the griddle for a minute more. You don't have to flip the dosas and cook it on the other side. Use a flat karchi /spatula to turn the dosa.

Enjoy this super simple & yummy dosa,when you are running short on time or even when you have all the time:)

Oats& semolina idli/ Oats & semolina cake

yippee!!! I cannot contain my jubilation ,I finally found a way to feed my 17 year old daughter oats. Breakfast in our house is mostly oats & pancakes.You guessed it- Oats for me & my husband and pancakes for our daughter. Every time I prepare oats I ask my daughter to try some,but to no avail. I remember  I was not a big fan of oats either,but I found ways to make this breakfast interesting & yummy :) We do that to food all the time- Don't we :)?

So toady  today was my EUREKA moment. My Bhabi/sister-in -law mentioned the oats idli and asked me to put it up on my blog. Well-I have tried the semolina Idli many times,but honestly never the oats idli,so I asked her to send me her oats idli  recipe. I was very thrilled with the idea,since I know my daughter can never say NO to idlis and sambhar.This is  one of her favorite foods. I got the recipe today morning and I have already fed my daughter idlis with sambhar and as I write this blog she is happily napping next to me with a contented look on her face:) usually after a good meal and happy tummy she likes to cuddle and sleep with me:)

So here's to my success with  the oats - three cheers-hip hip hooray :)))

Ingredients:
oats ( the 1 minute variety) : 2 cups
rava/semolina : 1 cup
Curd: 2 cups
salt: 1/2 tsp
baking soda: 1/2 tsp
asfoetida: a pinch
green Chillis: 4-5
Split Gram daal: 1 tsp
Black gram daal hulled dhuli/washed: 1 tsp
Mustard seeds: 1/2 tsp
cashews : 4-7 break it into tiny pieces.
Oil: 2 tbsp
Curry leaves: 5-10 chopped
Cilantro- 2 tbsp chopped

Method: Take a heavy bottomed pan and roast the oats for 5-7 minutes till they turn a pale golden brownish color. Separately roast semolina for 3-5 minutes. Let them cool. Then run the oats in a food processor for just a couple minutes,you don't want them to turn into powder,just grind them to a coarse powder.  Now add the roasted semolina to the roasted oats and add 1 tsp of baking soda and 1 tsp of salt and mix these well. Take a small frying pan add 2 tbsp oil and when hot add asfoetida along with mustard seeds,curry leaves,split Bengal gram, black gram daal hulled /skinned. Add this to the oats and semolina and mix well,add the chopped cilantro now. Take a idli steamer and pour soak water in it and let it boil. Meanwhile add curd to the oats and semolina and all the seasoning and mix well. Now grease the idli mould and fill the mould with the idli batter,close the lid and let it cook for 6 -9 minutes. Remove them from the moulds with the help of a spatula. These taste best when steaming hot with either sambhar or chutney.

Note: I made 9 idli's with this proportion. You can increase the proportion. Just remember the ratio for oats and semolina is 2:1